I was craving some Pho & ramen but couldn’t go out to eat & also, can’t do ramen because of the wheat.
But I knew I had some brown rice ramen noodles on hand & some leftover chicken.
This soup was quick & easy to make, filling my house with the most glorious smell ever & was gone by the time dinner was over. You might have to double the recipe.
1/2 Cup Carrots, chopped
1/2 Cup Onion, chopped
1/2 Cup Celery, chopped
1-2 Tablespoons Coconut Oil
3 Star Anise
2 Garlic Cloves, minced
1 inch piece of Ginger, peeled & minced
1 lb chicken breast, cooked & diced
4-6 cup bone broth or organic chicken stock
2-4 ounces ramen noodles, I use gluten-free brown rice ramen noodles
- Heat a large pot or dutch oven & add the coconut oil, carrots, onions & celery. Sauté until soft, about five minutes or so.
- Add the star anise, garlic & ginger. Sauté for one minute more.
- Add the bone broth, chicken & noodles. Cook until heated through & noodles are soft.